The backyard gardener's favorite root vegetable: Carrots

Daniel Schafer
Communications

Carrots may be the quintessential backyard or community garden vegetable. They also have quite the
pedigree. Scientists believe these tasty roots originated in present-day Iran and Afghanistan. We also think it was first cultivated by farmers between four and five thousand years ago. In other words, people have been enjoying carrots for a long time!

A Washington state specialty

Carrots grow especially well in Washington. That’s one reason why they’re so popular in backyard and community gardens, as well as among commercial farmers. In fact, Washington is the nation’s #1 producer of processing carrots (we’re the #4 producer of fresh carrots). Each year, about 10,000 acres of carrots are grown in the state, with an annual crop value of about $15 million, according to the Washington State University Extension.

One reason carrot growers are so prolific in Washington is our climate. Carrots want lots of sun but prefer mild temperatures that can offer cool soil. 

Want to learn more about carrot production in Washington? Check out this episode of Washington Grown!

Carrots are packed with things that can help you stay healthy

Growing up, you probably heard that eating carrots is good for your eyes. Good news! Research backs that claim up. In fact, carotenoids, which are found in carrots, may decrease the risk of age-related macular degeneration.

 

In addition to helping your eyes stay healthy, carrots are a great source of Vitamin A. And if it weren’t for carrots, Americans would have a hard time getting enough of it. That’s because the average American gets about 30% of their Vitamin A from carrots!

Finally, did you know that some varieties of carrots have their own unique benefits? For example, red carrots can help rid your body of toxins.

Carrot season in Washington

Carrots have a long harvesting season. That means, if you love Washington-grown carrots, you’re in luck. You should be able to get your hands on fresh carrots by visiting a nearby farm stand. As autumn begins in Washington, be sure to include plenty of carrots on your plate!

Washington’s Sweet Surprise: Peaches

Daniel Schafer
Communications

Peaches have been in the news recently amid stories of unpredictable weather wreaking havoc on Georgia’s peach crop. But in today’s blog, we’ll be talking about the peach’s place in Washington’s agricultural landscape. Don't feel bad if it surprised you to hear that we produce peaches. After all, they’re not in our top ten of most produced crops. That’s one reason why most people don't normally associate our state with this juicy fruit. When people think peaches, most of us imagine the warm sunshine of Georgia or maybe California (in fact, the top four states for peach production are California, South Carolina, Georgia, and New Jersey). But Washington produced 7,240 tons of peaches in 2022, according to USDA.

Peach basics

There are two basic types of peaches, according to the Agricultural Marketing Resource Center: clingstone and freestone. The clingstone varieties are used primarily for processing because the flesh of the peach tends to “cling” to the "stone," or pit, of the peach, which makes it difficult to separate. However, the pit of freestone peaches "freely" or easily separates from the flesh, making it better suited for eating fresh. According to USDA data, Washington largely produces fresh peaches instead of peaches that go on to be processed. These peaches grow across an estimated 1,300 acres in the state.

Thanks to the Washington Fruit Commission, we know that Washington produces many varieties of peaches and other stone fruits, including the donut peach, Elbertas, the Elegant Lady, and more. You can learn even more about Washington peaches from this 2019 episode of Washington Grown.

Ideal growing conditions

Peaches can grow across the state, but many come from central Washington. Peach trees prefer slightly acidic, well-drained soil, as well as sunny, relatively warm weather. That means they’re also susceptible to cold, so successful peach orchards tend to be on relatively high ground. This encourages good drainage as well as helping to avoid "frost pockets" that can occur in low areas and harm the fruit. Because peach trees like to stay warm, it's also important to keep weeds down around the tree. This way, more heat can be absorbed into the ground, instead of into the plants growing up around it.

For a limited time only: Washington-grown peaches

Peaches can add a fresh flavor to your plate. Even better, this tasty treat can be enjoyed fresh, in baked goods, or frozen for later. Peaches are in season now, so visit an orchard or farm stand near you, and try this wonderful Washington fruit! 

The backyard gardener's delight: Zucchini

Daniel Schafer
Communications

When it comes to summer gardening, zucchini shines. While zucchini is grown commercially in many states, it's probably best known for being one of the most prolific producers for backyard gardeners. Whether you're looking for a vegetable to anchor your home garden, or you want to add some variety to your plate, zucchini is one crop people in Washington can usually depend on.

Washington's backyard gem

Washington is known for its agriculture. From apples, cherries, and potatoes to wheat, cattle, and wine, the list of Washington's agricultural achievements is long. But traditionally, zucchini is not among those widely known and massively produced foods in our state.

While Washington might not top the charts as a leading squash producer in the U.S. — USDA lumps zucchini in with other varieties of squash in its yearly data — zucchini has firmly established itself as a mainstay in the state's backyards. That’s due in part to the Pacific Northwest's mild climate and fertile soil providing an ideal environment for zucchini cultivation. Because this vegetable flourishes in Washington with relative ease, it’s a prime choice for both novice and experienced gardeners. The bountiful harvests zucchini yields have led it to become a staple in local gardens, enriching both home-cooked meals and community connections, as many gardeners have experienced the yearly ritual of trying to give away all the extra zucchini they grow.

The versatile zucchini

Aside from the fact that most backyard gardeners end up with more zucchini than they can consume all at once, what truly sets it apart is its incredible flexibility in the kitchen. You can use zucchini for culinary creations that fit almost every taste, from an easy breakfast (mix zucchini chunks into your eggs), to a filling dinner (add some zucchini to your stews or soups), to dessert (zucchini bread), there's not much this squash can't do.

One of the most exciting opportunities that zucchini offers is for people looking for gluten-free options. For example, zucchini pasta and zucchini brownies offer flour-free alternatives to traditional pasta and baked goods.

Try adding zucchini to your garden

If you're thinking about starting a backyard or community garden but you're not sure what to plant, consider zucchini. Its generous yield and flexibility in the kitchen make it a rewarding addition to any garden, big or small. Novice gardeners will find solace in zucchini's forgiving nature, while experienced horticulturists can explore innovative ways to maximize their harvest. What's more, while giving your extra zucchini to friends and neighbors is a great way to share your bounty, you can also freeze it so you can enjoy this tasty veggie year-round (jump ahead to the 7:00 mark in this video to learn how). In so many ways, zucchini is a Washington crop that just keeps giving. 

The rise of broccoli

Daniel Schafer and Kimberly Vaughn
Communications

People have been enjoying broccoli (Brassica oleracea) since at least the days of Ancient Rome, but it’s new to North America. In fact, it’s only been grown commercially in the U.S. since the 1920s, according to La Cucina Italiana Magazine. Though this vegetable is relatively new to North America, it is firmly ensconced in our diet, and today, continues to gain traction on our plates. In this blog, we’ll explore why broccoli is such a popular food, and how Washington agriculture plays a key role in bringing it to our kitchens.

Why broccoli?

Today, the average American eats about four pounds of broccoli each year. That may not sound like a lot, but it’s significant when you consider the fact that this vegetable wasn’t widely consumed in the 20th century. In fact, today Americans eat 900% more broccoli than they did 20 years ago!

One reason broccoli has risen to such prominence could be that it offers a host of health benefits. Among others, broccoli is a good source of vitamin C, vitamin K, fiber, and potassium, according to the USDA. Because eating broccoli has so many health benefits, it’s no wonder more people have turned to it in recent years.

Growing broccoli

California grows the vast majority of broccoli in the U.S. — 92% according to one report — but it can also thrive in Washington state. One reason broccoli grows well here is because it’s flexible. In other words, you can plant it a couple of different times during the year, and still end up with a nice harvest. 

The Snohomish County WSU Extension tells us that broccoli and other vegetables in the Brassica family prefer “fertile, well-drained, moist soils with plenty of added organic matter” and a pH between 6.0 and 7.0. Additionally, broccoli thrives between 64°F and 73°F, so adding mulch around your plants can help keep the ground moist and cool. When you plant broccoli, make sure they’re spaced about 18 inches apart, with 24 inches between rows. 

When it comes to fertilizer, Broccoli prefers a ratio of 8-16-16. These numbers refer to the relative percentages of the three main nutrients in the fertilizer: nitrogen (N), phosphorus (P), and potassium (K), respectively. In this case, 8-16-16 means the fertilizer contains 8% nitrogen, 16% phosphorus, and 16% potassium. However, it’s always a good idea to perform a soil test before planting your garden to determine the precise nutrient requirements for your garden. 

Those pesky cabbage worms

We can’t talk about Brassicas without mentioning those pesky cabbageworms (Pieris rapae). These voracious eaters can quickly damage leaves and reduce the overall health of your Brassica plants — just a couple can quickly chew a plant down to stems and veins.

Here are some strategies to help you manage cabbage worms and other pests:

1. Handpicking: Regularly inspect your plants and hand pick any visible cabbage worms. This can be time-consuming but is an effective way to reduce the population.
2. Row covers: Covering your Brassica plants with lightweight row covers (like mosquito netting) can physically prevent adult moths from laying eggs on the plants. Just make sure to remove the covers when the plants need pollination.
3. Natural predators: Encourage natural predators like birds, parasitic wasps, and predatory insects to inhabit your garden. These predators can help keep the cabbage worm population in check.
4. Bacillus thuringiensis (Bt): Bt is a naturally occurring bacterium that produces proteins toxic to certain insect larvae, including cabbage worms. It is available in various formulations, including sprays and dusts.
5. Neem oil: Neem oil is a plant-based insecticide that can disrupt the growth and development of cabbage worms. It's best to apply neem oil in the evening or early morning to avoid harming beneficial insects.
6. Diatomaceous earth: This powdery substance is made from the fossilized remains of diatoms (a type of algae). It works by causing physical damage to the soft bodies of insects, including cabbage worms.
7. Companion planting: Certain plants, like nasturtiums and marigolds, can help deter cabbage worms with their strong scents if planted near your Brassicas.
8. Crop rotation: Rotate your Brassica crops each year to reduce the buildup of cabbage worm populations in the soil.
9. Traps: Some gardeners use pheromone traps to attract and capture adult cabbage moths, which can help reduce the number of eggs they lay.
10. Organic insecticides: If natural methods aren't sufficient, you can explore organic insecticides that are labeled safe for edible crops.
11. Debris removal: After the growing season ends, it's a good practice to clean up your garden beds by removing any leftover plant material, such as stems, leaves, and fruits. Crop debris can harbor pests, diseases, and larvae that might overwinter and become a problem in the next growing season.
12. Pull weeds in spring: Weeds can also provide a hiding place for pests and their eggs. Before you start planting in the spring, make sure to thoroughly weed your garden beds.

Remember that a combination of these methods is often the most effective approach to managing cabbage worms. Regular monitoring of your plants and proactive prevention strategies are key to keeping these pests under control.

Try planting broccoli in your garden

The rise of broccoli in the U.S. has been an impressive one as it now plays a prominent role in the average American’s diet. Whether served steamed, roasted, or incorporated into a range of other dishes, broccoli's journey to our plates seems destined to accelerate. If you’re a gardener, consider planting broccoli this year, and enjoy the health benefits, not to mention the flavor, of this exceptional veggie.